Chicken Valdostana with Prosciutto Fontina (Print View)

Italian chicken breasts layered with prosciutto and Fontina in white wine tomato sauce.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Cured Meats

02 - 4 slices prosciutto di Parma

→ Cheeses

03 - 4 oz Fontina cheese, sliced

→ Breading

04 - ½ cup all-purpose flour

→ Cooking Fat

05 - 2 tablespoons olive oil

→ Sauces & Liquids

06 - ⅓ cup dry white wine
07 - 14 oz canned crushed tomatoes
08 - ¼ cup chicken broth

→ Aromatics & Seasonings

09 - 2 garlic cloves, minced
10 - 1 small shallot, finely chopped
11 - Salt and black pepper, to taste
12 - 1 teaspoon dried oregano
13 - Fresh basil leaves, for garnish

# How-To Steps:

01 - Preheat the oven to 400°F (200°C).
02 - Place chicken breasts between sheets of parchment paper and gently pound to an even thickness of about ½ inch. Season both sides generously with salt and black pepper.
03 - Dredge each seasoned chicken breast in all-purpose flour, shaking off any excess to ensure a light, even coating.
04 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until lightly golden. Remove and set aside on a plate.
05 - In the same skillet, add the finely chopped shallot and minced garlic. Sauté until fragrant and softened, about 1 minute.
06 - Deglaze the pan with dry white wine, scraping up any browned bits from the bottom. Stir in the crushed tomatoes, chicken broth, and dried oregano. Let the sauce simmer for 5 minutes to meld the flavors.
07 - Nestle the seared chicken breasts into the simmering sauce. Top each breast with a slice of prosciutto di Parma followed by a layer of sliced Fontina cheese.
08 - Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, until the cheese is melted and bubbly and the chicken is cooked through to an internal temperature of 165°F.
09 - Remove from the oven, garnish with fresh basil leaves, and serve hot with extra sauce spooned over the top.

# Expert Hints:

01 -
  • The combination of salty prosciutto and melting Fontina over juicy chicken feels like something you would order at a restaurant but can absolutely pull off at home.
  • That white wine tomato sauce simmers right in the same pan, soaking up every crispy golden bit left behind from searing.
  • It looks impressive on the plate but the whole thing comes together in under an hour with ingredients you can find at any grocery store.
02 -
  • Do not skip pounding the chicken evenly because a breast that is thick on one end and thin on the other will give you dry meat and raw meat on the same plate.
  • Letting the sauce simmer those five minutes before adding the chicken back is crucial because raw tasting wine will ruin the whole dish.
  • Make sure your skillet is truly oven safe including the handle because discovering mid recipe that it has a plastic grip is a bad surprise.
03 -
  • Pat the chicken completely dry with paper towels before dredging because moisture is the enemy of a good golden sear.
  • Resist the urge to move the chicken while it is searing because letting it sit undisturbed is what builds that beautiful crust.

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